Green Chicken Enchilada

Green Chicken Enchilada

151
SHACKL 4

"Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side."

Ingredients

1 h 15 m {{adjustedServings}} servings 724 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 724 kcal
  • 36%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 77.2g
  • 25%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
  4. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
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Reviews

151
  1. 198 Ratings

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The basis of this recipe is really good but you can go through a few more steps to jazz it up. First, instead of boiling your chicken cook it in a little lemon juice with onion, green onion and ...

Las Palmas green sauce, in the can, makes these taste great. I find other sauces to runny. When I am in a hurry, I cheat and use Rotissere Chicken and it is super quick to put together. I like t...

Simple to make and very good tasting. My husband wished they were more zippy - we added half a can of chopped green chilies to the sauce, but next time I'll add sauteed onion and garlic too.